Dinner

Warm Chicken Livers Salad with Smoked Paprika, Sherry, and Hazelnuts Recipe

ByJake Silas November 28, 2025November 28, 2025

Introduction

This warm salad combines tender chicken livers with smoky paprika and rich Oloroso sherry for a deeply flavorful dish. Roasted hazelnuts and peppery rocket add texture and freshness, making it a perfect light yet satisfying meal.

The dish is served on a white plate placed on an orange cloth over a white marbled surface. It consists of three main layers: the bottom layer has small pieces of cooked dark brown mushrooms with a slightly crispy texture, scattered irregularly across the plate. The middle layer is a coarse green herb mixture with small chopped nuts, giving a fresh and crunchy look. The top layer is made of fresh green arugula leaves with a few reddish thin stems, adding height and a bright finish to the dish. Small whole hazelnuts are sprinkled around for extra texture. A glass of water with a clear stem is slightly blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

100g bag blanched hazelnuts, minus 3 tbsp for the sauce
2 tbsp olive oil
Small knob of butter
450g pack chicken livers, cut into bite-size pieces
125ml glass Oloroso sherry
Juice of ½ lemon
120g bag rocket salad
Sherry vinegar, to dress the leaves
2 garlic cloves
20g pack flat-leaf parsley, leaves only
3 tbsp blanched hazelnuts
2 tsp hot smoked paprika
4 tbsp olive oil

Instructions

Step 1: Preheat the oven to 200°C (180°C fan, Gas 6). Spread the remaining hazelnuts on a baking sheet and roast for about 5 minutes until lightly toasted. Roughly chop and set aside.
Step 2: Prepare the sauce by placing 3 tbsp blanched hazelnuts, garlic cloves, flat-leaf parsley leaves, hot smoked paprika, and 4 tbsp olive oil into a food processor. Blend to a rough paste.
Step 3: Heat 2 tbsp olive oil and the butter in a large frying pan over medium-high heat. Fry the chicken livers in two batches, cooking for about 2 minutes per batch until browned.
Step 4: Pour the Oloroso sherry into the pan and cook over high heat until it bubbles and reduces slightly, about 2 to 3 minutes.
Step 5: Stir in the prepared sauce and allow it to thicken and heat through. Add the lemon juice and season to taste with salt and pepper.
Step 6: Toss the rocket salad leaves with a splash of sherry vinegar.
Step 7: To serve, spoon the chicken livers and sauce onto plates, sprinkle with the toasted chopped hazelnuts, then scatter the dressed rocket leaves on top. Serve immediately while warm.

Tips & Variations

If time allows, soak the rocket salad in cold salted water for 30 minutes before dressing. This keeps the leaves crisp and seasons them to enhance their flavor.

Storage

This salad is best eaten fresh and warm. If you need to store leftovers, keep them in an airtight container in the refrigerator for up to 1 day. Reheat gently in a pan over low heat to prevent the livers from drying out. Keep the rocket leaves separate and add them fresh before serving.

How to Serve

A white plate holds a dish with multiple layers, starting with a base of dark green, crispy, baked vegetable pieces, scattered around the plate. On top, there are small light brown toasted hazelnuts spread evenly. Fresh leafy green arugula and mixed salad greens with thin red veins are layered on top, adding a fresh and vibrant green color. The plate is set on a white marbled surface with an orange cloth underneath, and a glass of water is visible in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of vinegar instead of sherry vinegar?

Yes, you can substitute sherry vinegar with red wine vinegar or apple cider vinegar if needed, but sherry vinegar adds a distinctive depth that complements the liver well.

Are chicken livers safe to eat when cooked this way?

When properly cooked so they are browned on the outside and no longer pink inside, chicken livers are safe to eat. Ensure they reach a firm texture and cook through to avoid any risk.